Sautéed Bass with Lemongrass
"When you travel a lot," Joël Robuchon says, "you pick up ideas all over the place." Thai ingredients were the inspiration for this beguiling dish. Yet even though the cream sauce and finishing oil are infused with lemongrass, the refinement of the cooking is entirely French. More Seafood Recipes
The remaining lemongrass oil can be refrigerated for up to one week. It can be used to sauté seafood, chicken or pork. Or it can be used to make a vinaigrette or as a garnish for finished dishes.
The range of citrus notes in this Asian-influenced dish will be brought into focus by the blend of Sauvignon Blanc and Sémillon characteristic of the white wines of Bordeaux.